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Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE

Resistant starch is the non-digestible portion of starch that reaches the colon and act as a prebiotic to stimulate the activity and growth of beneficial gut microbiota. In the present study, resistant starch content of native (lemantak), commercialized and retrograded sago and starch was analyse...

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Main Authors: Sarbini, Shahrul Razid, Mohd Zaman, Siti Aisyah, Rawi, Muhamad Hanif, N.H., Arshad
Format: Article
Language:English
Published: 2018
Online Access:http://psasir.upm.edu.my/id/eprint/73775/1/Resistant%20starch%20evaluation%20and%20in%20vitro%20fermentation%20of%20lemantak%20%28native%20sago%20starch%29%2C%20for%20prebiotic%20assessment.pdf
http://psasir.upm.edu.my/id/eprint/73775/
http://www.ifrj.upm.edu.my/25%20(03)%202018/(10).pdf
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spelling my.upm.eprints.737752021-12-03T03:07:03Z http://psasir.upm.edu.my/id/eprint/73775/ Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE Sarbini, Shahrul Razid Mohd Zaman, Siti Aisyah Rawi, Muhamad Hanif N.H., Arshad Resistant starch is the non-digestible portion of starch that reaches the colon and act as a prebiotic to stimulate the activity and growth of beneficial gut microbiota. In the present study, resistant starch content of native (lemantak), commercialized and retrograded sago and starch was analysed, and the in vitro fermentability with known probiotics were investigated. Retrograded starch was produced through two cycles of autoclaving and cooling steps. The resistant starch content of each modified starch were measured based on the method approved by AOAC 2002.02. The in vitro batch fermentation was carried out with inoculation of Lactobacillus acidophilus and Bifidobacterium animalis at 37°C for 24 hours in anaerobic condition. Total bacteria was enumerated at 0, 6, 12 and 24 hours. Highest resistant starch content was shown in lemantak (native sago starch) at 62.61%. Lemantak was also shown to be the most preferred fermentation substrate with the highest number of total bacterial count at all sampling hours. These findings suggest the potential of lemantak as a prebiotic. 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73775/1/Resistant%20starch%20evaluation%20and%20in%20vitro%20fermentation%20of%20lemantak%20%28native%20sago%20starch%29%2C%20for%20prebiotic%20assessment.pdf Sarbini, Shahrul Razid and Mohd Zaman, Siti Aisyah and Rawi, Muhamad Hanif and N.H., Arshad (2018) Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE. International Food Research Journal, 25 (3). 951 - 957. http://www.ifrj.upm.edu.my/25%20(03)%202018/(10).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Resistant starch is the non-digestible portion of starch that reaches the colon and act as a prebiotic to stimulate the activity and growth of beneficial gut microbiota. In the present study, resistant starch content of native (lemantak), commercialized and retrograded sago and starch was analysed, and the in vitro fermentability with known probiotics were investigated. Retrograded starch was produced through two cycles of autoclaving and cooling steps. The resistant starch content of each modified starch were measured based on the method approved by AOAC 2002.02. The in vitro batch fermentation was carried out with inoculation of Lactobacillus acidophilus and Bifidobacterium animalis at 37°C for 24 hours in anaerobic condition. Total bacteria was enumerated at 0, 6, 12 and 24 hours. Highest resistant starch content was shown in lemantak (native sago starch) at 62.61%. Lemantak was also shown to be the most preferred fermentation substrate with the highest number of total bacterial count at all sampling hours. These findings suggest the potential of lemantak as a prebiotic.
format Article
author Sarbini, Shahrul Razid
Mohd Zaman, Siti Aisyah
Rawi, Muhamad Hanif
N.H., Arshad
spellingShingle Sarbini, Shahrul Razid
Mohd Zaman, Siti Aisyah
Rawi, Muhamad Hanif
N.H., Arshad
Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE
author_facet Sarbini, Shahrul Razid
Mohd Zaman, Siti Aisyah
Rawi, Muhamad Hanif
N.H., Arshad
author_sort Sarbini, Shahrul Razid
title Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE
title_short Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE
title_full Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE
title_fullStr Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE
title_full_unstemmed Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE
title_sort resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment duplicate
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/73775/1/Resistant%20starch%20evaluation%20and%20in%20vitro%20fermentation%20of%20lemantak%20%28native%20sago%20starch%29%2C%20for%20prebiotic%20assessment.pdf
http://psasir.upm.edu.my/id/eprint/73775/
http://www.ifrj.upm.edu.my/25%20(03)%202018/(10).pdf
_version_ 1718927788208029696
score 13.211869

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